This moist lemon bundt cake recipe uses both lemon zest and fresh lemon juice. I’ve topped this decadent lemon pound cake with a simple lemon glaze to show off the details and add a little extra lemon flavor.

lemon bundt cake with lemon glaze.

This lemon bundt cake recipe has a dense lemon pound cake topped with an easy lemon glaze made using fresh lemon juice and confectioners’ sugar. This easy cake recipe works even the most detailed bundt pans. I’ve been making this recipe since 2013, and it is fantastic every time!

A fun lemon cake recipe to celebrate Spring and Summer! Serve unadorned or with fresh berries and a spoonful of lemon curd! While we are on a lemon kick, you might also love this lemon poppy seed cake or easy lemon cookies.

Table of contents

Why this is the Best Lemon Bundt Cake Recipe

  • Fresh lemon flavor in every bite. Using both the zest and fresh lemon juice adds an incredible lemon flavor to the cake itself.
  • Perfectly dense pound cake from scratch.
  • Easy to make with pantry ingredients. No fancy ingredients like buttermilk or sour cream are needed to make this simple cake. You could even use all butter or all shortening depending on what you have on hand.
  • Easy lemon glaze. This cake is fantastic even without the additional lemon glaze, but there is something about the sweet-tart combination of lemon juice and powdered sugar that makes this cake exceptional.
lemon bundt cake slice with fork dense texture.

Professional Tips for Making Lemon Bundt Cake

  • The best flavor starts with fresh lemon juice. Just like with lemon curd or gluten free lemon bars, fresh squeezed lemon juice is worth the squeeze. (I don’t regret saying it.)
  • Thoroughly grease and flour the bundt pan. I actually tap the flour in one direction and then switch and go back the other way, just to make sure every nook and cranny is coated!
  • Tap out the excess flour. I give the pan a solid bang on the countertop to get out any extra flour. Raw flour baked onto the outside of your cake tastes gross. Also sometimes extra flour will actually make the cake stick! What?! I know.
  • Bake it just until a toothpick or cake tester has a few clinging crumbs. This cake is incredibly moist, but even the best cake can dry out if over-baked.

Ingredients Needed

lemon bundt cake and lemon glaze ingredients.
  • All-Purpose Flour: I use all-purpose flour because it is what most people have on hand. You could use cake flour if you wanted.   
  • Baking Powder: I use baking powder to give a steady even rise in the oven. Baking soda, especially in the presence of so much acidic ingredients, will have a powerful rise once and it might be too early for the gluten structure to trap the air pockets.  
  • Salt
  • Granulated Sugar
  • Unsalted Butter: You can use all butter if you don’t have shortening on hand. The butter is here for flavor and will still make a dense, moist cake.
  • Shortening: Shortening makes for an even more tender and soft cake because it has no water, whereas butter is around 20% water.
  • Large Eggs
  • Whole Milk: You can use low-fat but the extra fat from whole milk does add to the rich, dense pound cake texture.
  • Lemons: You will need 4-5 large lemons for both the cake and the glaze recipe depending on how juicy they are. I already mentioned it above so I won’t belabor the point, but fresh squeezed lemon juice is brighter, more vibrant and has subtle floral notes that bottled lemon juice lacks. Plus bottled often has preservatives and salt.
  • Powdered Sugar: The base of the glaze just like with my donut cake or chocolate old-fashioned donuts is powdered sugar. The fresh lemon juice cuts the sweetness and makes it super tangy.

See the recipe card for full information on ingredients and quantities.

Possible Variations

  • Try a different glaze or topping. A simple dusting of powdered sugar is all the elegance this cake needs but the glaze takes it over the top. Try the strawberry glaze from this lemon pound cake recipe or use a classic cream cheese frosting!
  • Make miniature bundt cakes: This recipe can also be baked in miniature bundt pans.
  • Bake a traditional loaf pound cake. This recipe will make 2, 1 pound loaf pans.
  • Use a different citrus fruit in place of the lemon. You can substitute orange, grapefruit, or even blood orange juice and zest for the lemons.
  • Add fresh or frozen fruit to the batter. I love folding fresh blueberries into the batter before pouring into the bundt pans like I do in this blueberry cake. You can do the same with chopped strawberries, blackberries or raspberries. Frozen fruit will “bleed” into the cake but no one will mind!
slice of bundt cake on cake server.

How to Make Lemon Bundt Cake with Lemon Glaze

Use these instructions to make moist, tender fresh lemon cake! Further details and measurements can be found in the recipe card below.

Make the lemon pound cake batter:

Step 1: Preheat the oven to 350°F conventional or 325°F convection (with fan).

Step 2: Zest the lemon into your sugar. Rub it gently between your fingers to start releasing the oils in the skin. This will draw out more flavor than simply adding it to the batter!

Step 3: Grease and flour a 12-cup bundt pan. A thorough but thin coating is essential to a perfect bundt cake that doesn’t stick. Spray non-stick cooking spray or brush butter the inside of the bundt pan. Add a little flour to the pan. Tap the outside of the pan as you rotate it. Now reverse the direction of the rotation and repeat. This second rotation is only necessary if you are using an ornate bundt cake pan. Tap out the excess on a towel or parchment on a countertop. Now drop the pan upside down on the parchment or towel. This will release all the excess flour and you should have a beautiful, light dusting of flour inside your pan. Well done!

Step 4: In a large mixing bowl, whisk together flour, baking powder, and salt. Set aside.

Step 5: In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric hand mixer, beat butter, shortening and sugar just until the mixture comes together and it is no longer lumpy or clumpy. It will look like a paste.

Step 6: Add eggs to the mixer bowl, one at a time, beating after each one until just incorporated. Be sure to stop and scrape down the sides and bottom of the bowl after every few eggs.

creamed sugar and butter for lemon pound cake batter.
beating in eggs to lemon pound cake batter.
alternately adding flour and lemon juice milk to lemon pound cake batter.

Step 7: Add dry ingredients in three additions alternating with first the lemon juice then the milk, starting and ending with the flour mixture. Mix after each addition only until just blended.

Don’t worry if your cake batter appears curdled after adding the milk. This is less likely to happen if you have all ingredients at room temperature.

Step 8: Pour batter into prepared pan(s) until they are a little more than ¾ full. There should be 1 inch between the top of the pan and the top of the batter. If you fill more than that, the cake will overflow.

Step 9: Bake cake in preheated oven until tester comes out with only a few crumbs attached. Approximately 55 minutes for a 12 cup Bundt pan and 35 minutes for small pans. TIP I personally would start testing my large Bundt cake after 35 minutes or when the center no longer looks wet because I abhor dry cakes. It is done when a metal skewer or toothpick comes out with a few clinging crumbs.

Step 10: Allow to cool 30 minutes in the pan then turn out on a wire rack to cool completely.

If the cake will not release easily, don’t panic, try running an offset spatula around the center tube to release the cake, then try turning out again. If it will not release easily, wait until the cake cools completely. Try again. If it will not release when completely cool, you are allowed to panic just a little. Try gently loosening the edges and turning over to test.
By this time you should be able to tell where the cake is sticking, if you can’t, then it is probably the top of the mold (the top of the cake when inverted). You might have to do some minor surgery by piecing back together parts that stuck. You can cover most blemishes with glaze or absolute worst case, make a berry trifle.

lemon cake batter in bundt pan.
glazing lemon bundt cake.

Make the lemon glaze & glaze the cake:

Step 1: Whisk all the ingredients together for the glaze in a large bowl. Slowly add more milk or lemon juice to thin it if necessary. The glaze should pour easily from a spoon. The thinner the glaze, the thinner the coating on your cake. It’s up to you!

Step 2: Place cake on wire rack set over a piece of parchment or in a rimmed baking sheet.

Step 3: Pour the glaze over the cake either in decorative drips or as one smooth coating. It depends on the bundt pan you used. Let the glaze set slightly before transferring to a cake plate or cake stand.

Frequently Asked Questions

How to store lemon bundt cake?

Store cooled lemon bundt cake in an airtight container at room temperature for up to 5 days, refrigerated for 10 days or frozen for 2-3 months. You can also slice the glazed cake leftovers, freeze and then thaw individually for a fresh tasting cake!

Make ahead tips for lemon bundt cake

Cool the baked cake completely before wrapping well in plastic wrap. Freeze for up to 2 months. I recommend removing the plastic wrap then thawing at room temperature. Glaze the thawed cake before serving. Freezing simple glaze can cause it to dull or crack. It still tastes great but it will not be a beautiful as a freshly glazed cake.

How to serve lemon pound cake?

Lemon bundt cake is fantastic on its own or with a cup of coffee or tea. I also love serving it with a dollop of whipped cream or lemon curd whipped cream. For a fancier presentation serve it with lemon curd and a scoop of homemade vanilla ice cream or spoonful of crème anglaise!

slices of lemon bundt cake layered around cake plate.

If you enjoyed this recipe, please leave a star rating and let me know how it goes in the comments below! I love hearing from you and your comments make my day!

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slices of lemon bundt cake arranged on wooden plate.

lemon bundt cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Lindsey Farr
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 20 Slices 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American
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Description

This moist lemon bundt cake recipe uses both lemon zest and fresh lemon juice. I’ve topped this decadent lemon pound cake with a simple lemon glaze to show off the details and add a little extra lemon flavor.

Ingredients

Units Scale

For the Lemon Pound Cake:

  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 3 cups granulated sugar
  • 1 cup unsalted butter, room temperature
  • 1/2 cup shortening, room temperature
  • 5 large eggs
  • 1 cup whole milk
  • 6 tablespoons lemon juice (fresh squeezed, please!)
  • 1 extra large lemon, zested (~3/4 teaspoon)

For the Lemon Glaze:

  • 1 1/3 cup confectioners’ sugar (280g)
  • 1/4 cup lemon juice (50g, ~1 1/2 lemons)
  • 2 lemons zested (can omit for a perfectly smooth glaze)
  • 2 teaspoons milk

Instructions

Make the Lemon Pound Cake:

  • Preheat the oven to 350°F conventional or 325°F convection(with fan). Zest the lemon into your sugar. Rub it gently between your fingers to start releasing the oils in the skin. This will draw out more flavor than simply adding it to the batter!
  • Butter and flour your pan. This recipe makes either one 12 cup Bundt pan or two large loaf pans.
  • A thorough but thin coating is essential to a perfect bundt cake that doesn’t stick. Spray non-stick cooking spray or brush butter the inside of the bundt pan. Add a little flour to the pan. Tap the outside of the pan as you rotate it. Now reverse the direction of the rotation and repeat. This second rotation is only necessary if you are using an ornate bundt pan. Tap out the excess on a towel or parchment on a countertop. Now drop the pan upside down on the parchment or towel. This will release all the excess flour and you should have a beautiful, light dusting of flour inside your pan. Well done!
  • In a large mixing bowl, whisk together flour, baking powder, and salt. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric hand mixer, beat butter, shortening and sugar just until the mixture comes together and it is no longer lumpy or clumpy. It will look like a paste.
  • Add eggs to the mixer bowl, one at a time, beating after each one until just incorporated.
  • Add flour mixture in three additions alternating with first the lemon juice then the milk, starting and ending with flour. Don’t worry if your batter appears curdled after adding the milk. This is less likely to happen if you have all ingredients at room temperature. Mix after each addition only until just blended.
  • Working quickly, pour batter into prepared pan(s) until they are a little more than ¾ full. If you dilly-dally they will fall, and then they will look sad, and we don’t tolerate sad.
  • Bake cakes in preheated oven until tester comes out with only a few crumbs attached. Approximately 55 minutes for a large Bundt pan and 35 minutes for small pans. I personally would start testing my large Bundt cake after 35 minutes or when the center no longer looks wet because I abhor dry cakes. It is done when a metal skewer or toothpick comes out with a few clinging crumbs. Convection will help the cakes bake faster and more evenly but it isn’t necessary and the resulting lemon bundt cake will be moist, dense and perfect.
  • Allow to cool 30 minutes in the pan then turn out on a wire rack to cool completely. If the cake will not release easily, don’t panic, try running an offset spatula around the center tube to release the cake, then try turning out again. If it will not release easily, wait until the cake cools completely. Try again. If it will not release when completely cool, you are allowed to panic just a little. Try gently loosening the edges and turning over to test.
    By this time you should be able to tell where the cake is sticking, if you can’t, then it is probably the top of the mold (the top of the cake when inverted). You might have to do some minor surgery. You can cover most blemishes with glaze or absolute worst case, make a lemon berry trifle.

Make & Glaze the Cake:

  • Whisk all the ingredients together for the glaze in a large bowl. Slowly add more milk or lemon juice to thin it if necessary. The glaze should pour easily from a spoon. The thinner the glaze, the thinner the coating on your cake. It’s up to you!
  • Place cake on wire rack set over a piece of parchment or in a rimmed baking sheet. Pour the glaze over the cake either in decorative drips or as one smooth coating. It depends on the bundt pan you used. Let the glaze set slightly before transferring to a cake plate or cake stand.

Notes

Yield – 1, 12-15 cup bundt pan, or 2, 1 pound loaf pans

Presentation – Dust with confectioners’ sugar or top with glaze for a pretty presentation. Adorn with additional zest or candied lemons!

Flavor Tips – Fresh lemon juice is best.

Storage – Store cooled lemon bundt cake in an airtight container at room temperature for up to 5 days, refrigerated for 10 days or frozen for 2-3 months.

The pound cake recipe is adapted from The Plain Chicken.

Before You Go

I hope you enjoyed this delicious lemon cake recipe. You might also enjoy this lemon flavored olive oil cake, lemon cake donuts or peruse all of our cake recipes!